Beef Brisket with Apricots, Prunes and Sweet Potatoes

1 tbsp vegetable oil
2 onions, sliced
2 1/2 to 3-pound beef brisket
1/4 tsp ground black pepper
6 sweet potatoes, peeled and quartered lengthwise
2 cups water
3/4 tsp salt
1/2 cup dried prunes
1/4 cup dried apricot halves

In a cooking pot, cook onions with low heat, until golden. Place onions in a bowl and set aside. Brown the brisket well on all sides in the same pot. Bring back onions and their drippings to the pot; Pour the water, add salt and pepper. Bring liquid to a boil, reduce heat, cover, and simmer 1 to 1 1/2 hrs or until the brisket is almost tender. Add the sweet potatoes, apricot halves and prunes. Cover pot and keep cooking until the sweet potatoes are tender, abut 20-25 mins. Take brisket from the pot and slice it thinly crossed the grain. Remove the sliced meat to a large, shallow casserole dish. Using a slotted spoon, take up the fruits and potatoes from the pot and layer over the brisket. Skim fat from sauce in pot and transfer to a blender and puree until smooth. Add sauce to the meat, cover the casserole dish, and refrigerate overnight.

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